Vegan Lentil Soup
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup chopped shallot
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground pepper
1 cup dried French lentils
1 can (15 ounces) crushed tomatoes
4 cups chopped broccoli rabe
2 teaspoons red-wine vinegar
Heat oil in a pot over medium-high. Add shallot, carrot, celery, cumin, coriander, and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes.
Stir in lentils, tomatoes, and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes.
Stir in broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.